Competency-based CurrCBCiculum Bread and Pa

COMPETENCY-BASED CURRICULUM

Sector:

TOURISMQualification:

BREAD AND PASTRY PRODUCTION NC II

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS

Page

A. Course Design..............................................................................................3-8

B. Modules of Instruction.................................................................................9-75

BASIC COMPETENCIES...........................................................................9

o Participating in workplace communications....................................11-14

o Working in a team environment......................................................15-17

o Practicing career professionalism .................................................18-21

o Practicing occupational health and safety procedures ..................22-26

COMMON COMPETENCIES...................................................................27

o Developing and updating industry knowledge................................28-31

o Observing workplace hygienic procedures.....................................32-34

o Performing computer operations....................................................35-40

o Performing workplace and safety practices....................................41-44

o Providing effective customer services............................................45-49

CORE COMPETENCIES..........................................................................50

o Preparing and producing bakery products.....................................51-55

o Preparing and producing pastry products …………………………..56-60

o Preparing and presenting gateaux, tortes and cakes.....................59-64

o Preparing and serving other types of desserts...............................65-68

o Preparing and displaying petits fours.............................................69-75

COURSE DESIGNBREAD AND PASTRY PRODUCTION II

COURSE DESIGN

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 116 hours

COURSE DESCRIPTION :

This course designed to enhance the knowledge, skills and attitude in baking and pastry production; to prepare and present gateaux, tortes and cakes; to prepare and serve other types of desserts; and to prepare and display petits fours in accordance with industry standards. It covers the basic, common and core competencies.

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements:

Can communicate in basic English either oral and written;

Physically and mentally fit;

With pleasing personality;

With good moral character; and

Can perform basic mathematical computation

CBC Bread and Pastry Production NC II - 1 -

COURSE STRUCTURE:

BASIC COMPETENCIES(18 hours)

UNIT OF COMPETENCY MODULE TITLE LEARNING OUTCOMES NOMINAL

DURATION1. Particip

ate in workplace communication

1.1 Participating in workplace communication

1.1.1 Obtain and convey workplace information

1.1.2 Complete relevant work related documents

1.1.3 Participate in workplace meeting and discussion

4 hours

2. Work in a team environment

2.1 Working in a team environment

2.1.1 Describe and identify team role and responsibility in a team

2.1.2 Describe work as a team member

4 hours

3. Practice career professionalism

3.1 Practicing career professionalism

3.1.1 Integrate personal objectives with organizational goals.

3.1.2 Set and meet work priorities.

3.1.3 Maintain professional growth and development

5 hours

4. Practice occupational health and safety

4.1 Practicing occupational health and safety

4.1.1 Evaluate hazard and risks

4.1.2 Control hazards and risks4.1.3 Maintain occupational

health and safety awareness

5 hours


COMMON COMPETENCIES(18 hours)


DURATION1. Develop and

update industry knowledge

1.1 Developing and update industry knowledge

1.1.1 Identify and access key sources of information on the industry

1.1.2 Access, apply and share industry information

1.1.3 Update continuously relevant industry knowledge

2 hours

2. Observe workplace hygiene procedures

2.1 Observing workplace hygiene procedures

2.1.1 Practice personal grooming and hygiene

2.1.2 Practice safe and hygienic handling, storage and disposal of food , beverage and materials

4 hours

3. Perform computer operations

3.1 Performing computer operations

3.1.1 Identify and explain the functions, general features and capabilities of both hardware and software undertaken

3.1.2 Prepare and use appropriate hardware and software according to task requirement

3.1.3 Use appropriate devices and procedures to transfer files/data

3.1.4 Produce accurate and complete data according to the requirements

3.1.5 Maintain computer system

4 hours

4. Perform workplace and safety practices

4.1 Performing workplace and safety practices

4.1.1 Practice workplace safety, security and hygiene systems, processes and operation

4.1.2 Respond appropriately to faults, problems and emergency situations

4.1.3 Maintain safe personal presentation standards

4 hours

5. Provide effective customer service

5.1 Providing effective customer service

5.1.1 Apply effective verbal and non-verbal communication skills to respond to customer needs

5.1.2 Provide prompt and

4 hours



DURATIONquality service to customer

5.1.3 Handle queries promptly and correctly in line with enterprise standards

5.1.4 Handle customer complaints, evaluation and recommendations


CORE COMPETENCIES(80 hours)


DURATION1. Prep

are and produce bakery products

1.1 Preparing and producing bakery products

1.1.1 Prepare bakery products1.1.2 Decorate and present

bakery products1.1.3 Store bakery products

25 hours

2. Prepare and produce pastry products

2.1 Preparing and producing pastry products

2.1.1 Prepare pastry products2.1.2 Decorate and present

pastry products2.1.3 Store pastry products

3. Prepare and present gateaux, tortes and cakes

2.1 Preparing and presenting gateaux, tortes and cakes

3.1.1 Prepare sponge and cakes

3.1.2 Prepare and use fillings3.1.3 Decorate cakes3.1.4 Present cakes3.1.5 Store cakes

25 hours

4. Prepare and serve other types of desserts

4.1 Preparing and serving other types of desserts

4.1.1 Prepare other types of desserts

4.1.2 Plan, prepare and conduct a dessert trolley presentation

4.1.3 Store and package desserts

10 hours

5. Prepare and display petits fours

5.1 Preparing and displaying petits four

5.1.1 Prepare iced petits fours5.1.2 Prepare fresh petits fours5.1.3 Prepare marzipan petits

fours5.1.4 Prepare caramelized

petits fours5.1.5 Display petits fours5.1.6 Store petits fours

20 hours


RESOURCES:

TOOLS EQUIPMENT MATERIALS Thermometer Small Hand Tools Set of Knives Set of Decorative

Tools/Cutters Spatula Parchment Paper Piping Bag Pastry Brush Serrated Knife Grater Set of Cutting Tools Rolling Pin Moulds Piping Tube Pastry bag Measuring cup, solid Measuring cup, liquid Measuring spoon Cake turn table Decorating tips Rolling pins Pie pans sizes 6,8,10 Sheet pans Pie cutter Rubber scrapper Palette knife Cake stand with tier Cake pillars

Trolley Heavy Duty

Equipment Pans and Pots Measuring Devices Bake ware China ware Temperature

Controlled Cabinet Refrigerator s Chillers Freezers Personal Protective Equipment Display

Cabinet/Stands Turn table Storage Area Flat Forms Gas range Commercial mixers with

complete attachments Mechanical dough roller Decker oven Compressor Dough cutter

Hand- outs Packaging Materials Calculator CD”s VHS Decors Cutter Pencil Paper Scissors Folder Masking Tape Pentel Pen Fastener Puncher Envelop Cake flour Bread flour All-purpose flour Sugar Yeast Butter Margarine Butter (French bread) Cooking oil Lard All-purpose cream Whipping cream Confectioner sugar


Sauce pan Ladles Chopping board, color

coded Scale 2,10kgs. Beaters Wooded spoons Mixing bowl Wire whisk Muffin pan small,

medium,big Loaf pan small, medium,

big Rectangular pan Pie pan Round pan

6,8,10,12,14,16 Flour sifler Strainer Double boiler Piping bags Coupler

Knox gelatin Flake almonds Chocolate chips Chocolate shredded Cherries with stem Cherries Food colors Tropical fruits Whole wheat, rye, multi

grain Cream cheese Paper cups Tulip paste Sugar lace Pineapple juice Contreau Wilton decorating

magazine Housekeeping Baking

Book


MODULES OF INSTRUCTION

BASIC COMPETENCIES


UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATIONS

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATIONS

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to obtain, interpret and convey information in response to workplace requirements.


QUALIFICATION LEVEL : NC II

PREREQUISITE Receive and Respond to workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/ trainees must be able to:

LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.

LO3. Participate in workplace meeting and discussion.


LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

ASSESSMENT CRITERIA:

1. Specific relevant information is accessed from appropriate sources.2. Effective questioning and active listening and speaking are used to gather and

convey information.3. Appropriate medium is used to transfer information and ideas.4. Appropriate non-verbal communication is used.5. Appropriate lines of communication with superiors and colleagues are identified

and followed.6. Defined work procedures for the location and storage of information are used.7. Personnel interaction is carried out clearly and concisely.

CONTENTS:

Parts of speech Sentence construction Effective communication

CONDITION:

The students/ trainees must be provided with the following:

Writing materials (pen & paper) References (books) Manuals

METHODOLOGIES:

Group discussion/interaction Assignment method Competency-based learning materials method

ASSESSMENT METHODS:

Written test Practical performance test Interview


LO2. COMPLETE RELEVANT WORK RELATED DOCUMENTS

ASSESSMENT CRTERIA:

1. Ranges of forms relating to conditions of employment are completed accurately and legibly.

2. Workplace data is recorded on standard workplace forms and documents.3. Basic mathematical process is used for routine calculations.4. Errors in recording information on forms. Documents are identified and rectified.5. Reporting requirements to superior are completed according to enterprise

guidelines.

CONTENTS:

Basic mathematics Technical writing Types of forms

CONDITION:

The students/trainees must be provided with the following:

Paper Pencils / ball pen Reference books Manuals

METHODOLOGIES:

Group discussion/interaction Assignment method Competency-based learning materials method

ASSESSMENT METHODS:

Written test Practical! performance test Interview


LO3. PARTICIPATE IN WORKPLACE MEETING AND DISCUSSION


1. Team meetings are attended on time.2. Own opinions are clearly expressed and those of others are listened to without

interruption.3. Meeting inputs are consistent with the meeting purpose and establish protocols.4. Workplace interaction are conducted in a courteous manner appropriate to

cultural background and authority in the enterprise procedures.5. Questions about simple routine workplace procedures and matters concerning

conditions of employment are asked and responded.6. Meeting outcomes are interpreted and implemented.

CONTENTS:

Sentence construction Technical writing Recording information

CONDITION:


Paper Pencils/ball pen References (books) Manuals

METHODOLOGIES:

Group discussions/interaction Assignment method Competency-based learning materials method

ASSESSMENT METHODS:

Written test Practical / performance test Interview


UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes required in order to relate in a work-based environment.



PREREQUISITE : TEAMWORK (NC I)


Upon completion of this module the students/ trainees must be able to:

LO1. Describe and identify team role and responsibility in a team.

LO2. Describe work as a team member.


LO1. DESCRIBE AND IDENTIFY TEAM ROLE AND RESPONSIBILITY IN A TEAM


1. Role and objective of the team is identified.2. Team parameters, relationships and responsibilities are identified.3. Individual role and responsibilities within team environment are identified.4. Roles and responsibilities of other team members are identified and recognized.5. Reporting relationships within team and external to team are identified.

CONTENTS:

Team role. Relationship and responsibilities Role and responsibilities with team environment. Relationship within a team.

CONDITION:


SOP of workplace Job procedures Client / supplier instructions Quality standards Organizational or external personnel

METHODOLOGIES:

Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS:

Written test Observation Simulation Role playing


LO2. DESCRIBE WORK AS A TEAM MEMBER


1. Appropriate forms of communication and interactions are undertaken.2. Appropriate contributions to complement team activities and objectives ae made.3. Reporting using standard operating procedures followed.4. Development of team work plans based from role team is contributed.

CONTENTS:

Communication process Team structure / team roles Group planning and decision making

CONDITION:

The students / trainees must be provided with the following:

SOP of workplace Job procedures Organization or external personnel

METHODOLOGIES:

Group discussion/interaction Case studies Simulation

ASSESSMENT METHODS:

Observation of work activities Observation through simulation or role play Case studies and scenarios.


UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

MODULE TITLE : PRACTICING CAREER PROFESSIONALISM

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes in promoting career growth and advancement, specifically; to integrate personal objectives with organizational goals set and meet work priorities and maintain professional growth and development.




Upon completion of this module, the trainee/student must be able to:

LO1. Integrate personal objectives with organizational goals

LO2. Set and meet work priorities

LO3. Maintain professional growth and development


LO1. INTEGRATE PERSONAL OBJECTIVES WITH ORGANIZATIONAL GOALS


1. Personal growth and work plans towards improving the qualifications set for professionalism are achieved.

2. Intra- and interpersonal relationship in the course of managing oneself based on performance evaluation is maintained.

3. Commitment to the organization and its goal is demonstrated in the performance of duties.

4. Practice of appropriate personal hygiene is observed.5. Job targets within key result areas are attained.

CONTENTS:

Personal Development-Social Aspects: Intra and Interpersonal Development Organizational Goals Personal Hygiene and Practices Code of Ethics

CONDITION:


Workplace Code of Ethics Organizational Goals Hand outs and PD-Social Aspects CD’s, VHS tapes, transparencies

METHODOLOGIES:

Group discussion/interaction Simulation Demonstration/practical hands-on exercises Competency-based learning materials method

ASSESSMENT METHODS:

Role play Interview Written examination


LO2. SET AND MEET WORK PRIORITIES


1. Competing demands to achieve personal, team and organizational goals and objectives are prioritized.

2. Resources are utilized efficiently and effectively to manage work priorities and commitments.

3. Practices and economic use and maintenance of equipment and facilities are followed as per established procedures.

4. Job targets within key result areas are attained.

CONTENTS:

Organizational KRAs Work Values and Ethical Standards Company policies on the use and maintenance of equipment

CONDITION:

The students/ trainees must be provided with the following

Organizational KRA Work values and ethics Company policies and standards Sample job targets Learning Guides CD’s, VHS tapes, transparencies

METHODOLOGIES:

Group discussion/interaction Structured activity Demonstration/practical hands-on exercises Competency-based learning materials method

ASSESSMENT METHODS:

Role play Interview Written examination


LO3. MAINTAIN PROFESSIONAL GROWTH AND DEVELOPMENT


1. Training and career opportunities relevant to the job requirements are identified and availed.

2. Licenses and/or certifications according to the requirements of the qualifications are acquired and maintained

3. Fundamental rights at work including gender sensitivity are manifested/observed

4. Training and career opportunities based on the requirements of industry are completed and updated.

CONTENTS:

Qualification Standards Gender and Development (GAD) Sensitivity Professionalism in the Workplace List of Professional Licenses

CONDITION:


Quality Standards GAD handouts CD’s, VHS tapes on Professionalism in the Workplace Professional Licenses samples

METHODOLOGIES:

Group discussion/interaction Film viewing Role play/simulation

ASSESSMENT METHODS:

Demonstration Interview Written examination Portfolio assessment


UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to comply with the regulatory and organizational requirements for occupational health and safety such as identifying, evaluating and maintaining OH & S awareness.




Upon completion of this module, the trainee/student must be able to:. LO1. Identify hazards and risks

LO2. Evaluate hazards and risks

LO3. Control hazards and risks

LO4. Maintain occupational health and safety awareness


LO1. IDENTIFY HAZARDS AND RISKS


1. Workplace hazards and risks are identified and clearly explained.2. Hazards/Risks and its corresponding indicators are identified in with the

company procedures.3. Contingency measures are recognized and established in accordance with

organizational procedures.

CONTENTS:

Hazards and risks identification and control Organizational safety and health protocol Threshold limit value (TLV) OHS indicators

CONDITION:


Workplace PPE Learning Guides Handouts Organizational Safety and Health Protocol OHS Indicators Threshold Limit Value Hazards/Risk Identification and Control CD’s, VHS tapes, transparencies

METHODOLOGIES:

Group discussion/interaction Simulation Symposium Group dynamics

ASSESSMENT METHODS:

Situation analysis Interview Practical examination Written examination


LO2. EVALUATE HAZARDS AND RISKS


1. Terms of maximum tolerable limits are identified based on threshold limit values (TLV)

2. Effects of hazards are determined.3. OHS issues and concerns are identified in accordance with workplace

requirements and relevant workplace OHS legislation.

CONTENTS:

TLV table Phil OHS Standards Effects of hazards in the workplace Ergonomics Employees Compensation Commission (ECC) regulations

CONDITION:

The students/trainees must be provided with the following

Handout on- Phil. OHS Standards- Effects of hazards in the workplace- Ergonomics- ECC regulations

TLV Table CD’s, VHS tapes, transparencies

METHODOLOGIES:

Group discussion/interaction Situation analysis Symposium Film viewing Group dynamics

ASSESSMENT METHODS:

Interview Written examination Simulation


LO3. CONTROL HAZARDS AND RISKS


1. OHS procedures for controlling hazards and risk are strictly followed.2. Procedures in dealing with workplace accidents, fire and emergencies are

followed in accordance with the organization’s OHS policies.3. Personal protective equipment is correctly used in accordance with

organization’s OHS procedures and practices.4. Procedures in providing appropriate assistance in the event of workplace

emergencies are identified in line with the established organizational protocol.

CONTENTS:

Safety Regulations Clean Air Act Electrical and Fire Safety Code Waste management Disaster Preparedness and Management Contingency Measures and Procedures

CONDITION:


Handouts on- Safety Regulations- Clean Air Act- Electrical and Fire Safety Code- Waste management- Disaster Preparedness and Management- Contingency Measures and Procedures- OHS Personal Records

PPE CD’s, VHS tapes, transparencies

METHODOLOGIES:

Group discussion/interaction Symposium Film viewing Group dynamics Self pace

ASSESSMENT METHODS:

Written Interview Case/situation analysis Simulation


LO4. MAINTAIN OCCUPATIONAL HEALTH AND SAFETY AWARENESS


1. Procedures in emergency related drill are strictly followed in line with the established organization guidelines and procedures.

2. OHS personal records are filled up in accordance with workplace requirements.3. PPE are maintained in line with organization guidelines and procedures.

CONTENTS:

Operational health and safety procedure, practices and regulations Emergency-related drills and training

CONDITION:


Workplace PPE OHS personal records CD’s, VHS tapes, transparencies Health record

METHODOLOGIES:

Group discussion/interaction Simulation Symposium Film viewing Group dynamics

ASSESSMENT METHODS:

Demonstration Interview Written examination Portfolio assessment



COMMON COMPETENCIES


UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to access, increase and update industry knowledge.



Upon completion of this module, the trainees/students must be able to:

LO1. Identify and access key resources of information on the industry

LO2. Access, apply and share industry information

LO3. Update continuously relevant industry knowledge


LO1. IDENTIFY AND ACCESS KEY RESOURCES OF INFORMATION ON THE INDUSTRY


1. Sources of information on the industry are correctly identified and accessed.2. Specific information on sector of work is accessed and updated.

CONTENTS:

Information sources- Media- Reference book- Libraries- Union- Industry association- Internet- Personal observation

CONDITIONS:


Proper hygiene procedure manuals Internet Personal computer Reference book Industry journals

METHODOLOGIES:

Self paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS

Written/oral examination Practical demonstration


LO2. ACCESS, APPLY AND SHARE INDUSTRY INFORMATION


1. Sources of information on the industry are accessed and applied2. Industry information is correctly applied to day-to-day activity3. Information to assist effective work performance is obtained

CONTENTS:

Trade unions environmental issues and requirements Industrial relations issues and major organization Career opportunities Work ethic required to work in the industry Quality assurance

CONDITIONS:


Industry journals/manuals Internet Personal computer Reference book

METHODOLOGIES:


ASSESSMENT METHODS



LO3. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE


1. Updated knowledge is shared with customer and colleagues2. Formal and informal research is use to update general knowledge of the industry

CONTENTS:

Information sources- Media- Libraries/reference book- Union/industry association- Internet

Legislation that affects the industry

CONDITIONS:


Internet Personal computer Reference book

METHODOLOGIES:


ASSESSMENT METHODS



UNIT OF COMPETENCY : OBSERVE WORKPLACE HYGIENIC PROCEDURES

MODULE TITLE : OBSERVING WORKPLACE HYGIENIC PROCEDURES

MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in observing workplace hygienic procedures. It also includes following hygienic procedures and identifying and preventing hygienic risks.





LO1. Practice personal grooming and hygiene

LO2. Practice safe and hygienic handling, storage and disposal of food, beverage and materials.


LO1. PRACTICE PERSONAL GROOMING AND HYGIENE


1. Proper hygiene procedures are followed2. Personal grooming and hygiene are practiced regularly

CONTENTS:

Hygiene procedures- Proper hand washing- Regular bathing- Appropriate and clean clothing- Cleaning and sanitizing procedures- Personal hygiene

CONDITIONS:


Proper hygiene procedure manuals Soap Sanitizer Hygiene products

METHODOLOGIES:


ASSESSMENT METHODS

Written/Oral examination Practical demonstration


LO 2. PRACTICE SAFE AND HYGIENIC HANDLING, STORAGE AND DISPOSAL OF FOOD, BEVERAGE, AND MATERIALS


1. Proper handling, storage and disposal of food, beverage, and 2. materials are followed3. Proper disposal of waste are hygienically practiced regularly4. Proper cleaning procedures are practiced regularly

CONTENTS:

Hygiene procedures- Proper food handling and storage- Correct work practices- Proper waste disposal- Personal hygiene- Pest control- Principles of HACCP

CONDITIONS:


Proper hygiene procedure manuals Soap Sanitizer Hygiene products Proper food handling and storage manual

METHODOLOGIES:


ASSESSMENT METHODS



UNIT OF COMPETENCY : PERFORM COMPUTER OPERATIONS

MODULE TITLE : PERFORMING COMPUTER OPERATIONS

MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes needed to perform computer operations. This includes inputting, accessing, producing and transferring data using appropriate hardware and software.

SUGGESTED DURATION : 4 hours


Upon completion of this module, the students/trainees must be able to:

LO1. Identify and explain the functions, general features and capabilities of both hardware and software

LO2. Prepare and use appropriate hardware and software according to task requirement

LO3. Use appropriate devices and procedures to transfer files/data

LO4. Produce accurate and complete data according to the requirements

LO5. Maintain computer system


LO1. IDENTIFY AND EXPLAIN THE FUNCTIONS, GENERAL FEATURES AND CAPABILITIES OF BOTH HARDWARE AND SOFTWARE

ASSESSMENT CRITERIA:1. General features of the computer are explained according to sequence of

operation.2. Functions of computer hardware and software are identified and explained.3. Types of peripheral devices are identified.4. Connections between computer and peripheral devices are explained.

CONTENTS: Main types of computers and basic features of different operating systems Main parts of a computer Storage devices and basic categories of memory Types of software Peripheral devices

CONDITION: The trainees/students must be provided with the following: Equipment and accessories

- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse

Supplies and materials- Office supplies- Diskettes- CDs- Zip disks

Tools- Set of screw driver

Learning materials- Learning elements/activity sheets- Manufacturer’s manual

METHODOLOGIES: Self-paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS: Written/oral examination Practical demonstration interview


LO2. PREPARE AND USE APPROPRIATE HARDWARE AND SOFTWARE ACCORDING TO TASK REQUIREMENT


1. Requirements of task are determined.2. Prepared and used hardware components correctly and according to task

requirement.3. Task is planned to ensure OH & S guidelines and procedures are followed.

CONTENTS:

Basic ergonomics of keyboard and computer use Standard operating procedures in entering and saving data

into the computer Storage media Ergonomic guidelines

CONDITION:

The trainees/students must be provided with the following:

Equipment and accessories- Personal computer

Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse




METHODOLOGIES:

Self-paced/modular Demonstration Small group discussion Distance education

ASSESSMENT METHODS:

Written/oral examination Practical demonstration interview


LO3. USE APPROPRIATE DEVICES AND PROCEDURES TO TRANSFER FILES/DATA


1. Correct program/application is selected based on job requirements2. Program/application containing the information required is accessed in

accordance with the company procedures3. Desktop icons are correctly selected, opened and closed for navigation purposes.4. Keyboard techniques is carried out in line with OHS requirements for safe use of

keyboards

CONTENTS:

Procedures/techniques in accessing Information Desktop Icons Keyboard techniques based on OHS requirements

CONDITION:


Equipment and accessories- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse




METHODOLOGIES:


ASSESSMENT METHODS



LO4. PRODUCE ACCURATE AND COMPLETE DATA ACCORDING TO THE REQUIREMENTS


1. Entered data is processed using appropriate software commands2. Printed out data as required using computer hardware/peripheral devices is in

accordance with standard operating procedures3. Transferred files/data between compatible systems using computer software,

hardware/peripheral devises is in accordance with standard operating procedures

CONTENTS:

Software commands Operation and use of peripheral devices Procedures in transferring files/data

CONDITION:


Equipment and accessories- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse




METHODOLOGIES:


ASSESSMENT METHODS



LO5. MAINTAIN COMPUTER SYSTEM

ASSESSMENT CRITERIA:1. Cleaning, minor maintenance and replacement of consumables are implemented

in accordance with standard operating procedures2. Procedures for ensuring security of data including regular back-ups and virus

checks are implemented in accordance with standard operating procedures3. Basic file maintenance procedures are implemented in line with the standard

operating procedures

CONTENTS: Cleaning, Minor Maintenance and Replacements of Consumables Creating More Space in the Hard Disk Reviewing Programs Deleting Unwanted Files Checking Hard Disk for Errors Viruses and Up to Date Anti-Virus Programs

CONDITION:The trainees/students must be provided with the following: Equipment and accessories

- Personal computer- Network system- Communication equipment- Printer- Scanner- Keyboard- Mouse




METHODOLOGIES: Self-paced/modular Demonstration Small group discussion

ASSESSMENT METHODS Written/oral examination Practical demonstration interview


UNIT OF COMPETENCY : PERFORM WORKPLACE AND SAFETY PRACTICES

MODULE TITLE : PERFORMING WORKPLACE AND SAFETY PRACTICES

MODULE DESCRIPTOR : This module covers performing workplace and safety practices also in dealing with emergency situations.





LO1: Practice workplace safety, security and hygiene systems, processes and operation

LO2: Responds appropriately to faults, problems and emergency situations

LO3: Maintain safe personal presentation standards.


LO1. PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEMS, PROCESSES AND OPERATION


1. Correct healthy, safety and security procedures are complied in line with the legislation and regulation

2. Correct health, safety and security procedures are followed.3. Breaches of health, safety and security procedures are identified.

CONTENTS:

• Health, safety and security procedures• Breaches procedures

CONDITIONS:


Manuals Handbook safety and security Report (sample)

METHODOLOGIES:


ASSESSMENT METHODS



LO2. RESPONDS APPROPRIATELY TO FAULTS, PROBLEMS AND EMERGENCY SITUATIONS


1. Emergency and potential emergency are recognized and appropriate action are taken

2. Emergency procedures are followed in line with enterprise procedures3. Assistance is sought from colleagues to resolve or respond to emergency

situation4. Safe personal presentation standard are identified and followed

CONTENTS:

Emergency procedure- Personal injuries- Fire- Electrocution- Natural calamity- Criminal acts

Safe personal presentation standard

CONDITIONS:


Emergency procedure manuals Handbook safety and security Report Emergency drills – instruction/guidelines

METHODOLOGIES:


ASSESSMENT METHODS:

Written/Oral examination Practical demonstration Observation


LO3. MAINTAIN SAFE PERSONAL PRESENTATION STANDARDS

ASSESSMENT CRITERION:

1. Safe personal standards are identified and followed in line with workplace.

CONTENTS:

Use of PPE Safe and proper posture.

CONDITIONS:

Students/trainees must be provided with the following:

Hands-out Film / video clips

METHODOLOGIES:

Lecture/ demonstration Self-paced instruction Group discussion Film showing

ASSESSMENT METHODS:

Hands-on Direct observation Practical demonstration Role-playing/ simulation Dramatization / fire drill


UNIT OF COMPETENCY : PROVIDE EFFECTIVE CUSTOMER SERVICES

MODULE TITLE : PROVIDING EFFECTIVE CUSTOMER SERVICES

MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes in providing effective customer services. It includes greeting customers, identifying customer needs, delivering service to customers, handling queries through telephone, fax machine, Internet, e-mail, SMS and handling complaints evaluation and recommendations.





LO1. Apply effective verbal and non-verbal communication skills to respond to customer needs

LO2. Provide prompt and quality service to customer

LO3. Handle queries promptly and correctly in line with enterprise procedures

LO4. Handle complaints, evaluation and recommendations.

.


LO1. APPLY EFFECTIVE VERBAL AND NON-VERBAL COMMUNICATION SKILLS TO RESPOND TO CUSTOMER NEEDS


1. Standard Operating Procedures (SOP) when greeting the guest were followed2. Information were properly disseminated3. Use interactive communication with others

CONTENTS:

Personality development and public relations Basic oral communication/ writing memos and letters Preparing job documentation

- Following instructions- Filling-out forms

CONDITIONS:


Tools Equipment Materials Recorder Video camera recorder V8 tape Microphone Television CD Full-body mirror VHS/DVD Player Make=up kit Company dress References:

Books, brochures, manuals

METHODOLOGIES:

Modular (self-pace learning) Electronic Learning Industry Immersion Demonstration Film-viewing

ASSESSMENT METHODS:

Interview (oral/questionnaire) Observation Demonstration of Practical Skills


LO2. PROVIDE PROMPT AND QUALITY SERVICE TO CUSTOMER


1. Customer needs were assessed according to relationships between food and religion, gender, folkways, mores and life-cycle

2. Communication standards in customer service were followed3. Identified opportunities to enhance the quality of services and products were

implemented4. Time management

CONTENTS:

Food and culture Exploration of food trends

- Past, present and future trend Communication standards in customer service

CONDITIONS:


Tools Equipment Materials Recorder Video Camera recorder V8 tape Microphone Television CD Full-body mirror VHS/DVD Player Make=up kit Company dress References:

Books, brochures, manuals

METHODOLOGIES:

Modular (self-pace learning) Electronic Learning Industry Immersion Demonstration Film-viewing

ASSESSMENT METHODS:

Interview (oral/questionnaire) Observation Demonstration of Practical Skills


LO3. Handle queries promptly and correctly in line with enterprise procedures


1. Customer needs are promptly attended in line with workplace procedures and regulations.

2. Appropriate relation is maintained with customer to meet high quality service delivery.

3. Enhancement of quality of service is taken whenever possible.

CONTENTS:

Modes of greeting and farewell. Proper addressing of needs of persons. (by gender, age, status, physical

condition) Style manual requirement. Standard letters and proformas.

CONDITIONS:


Hands-out Film / video clips

METHODOLOGIES:


ASSESSMENT METHODS:

Hands-on Direct observation Practical demonstration Role-playing/ simulation


LO4. HANDLE COMPLAINTS, EVALUATION AND RECOMMENDATIONS


1. Guests are politely greeted.2. Complaint is resolved with responsibility.3. Nature and details of complaint are established.4. Action is taken appropriately to resolve the complaint to meet customer

satisfaction.5. Evaluation and recommendations are acted upon with sincerity to ensure high

quality standards.

CONTENTS:

Proper way of answering complaints in line with workplace procedures. Nature and details of complaints. Industry/ workplace procedures in giving evaluation and recommendations.

CONDITIONS:


Hands-out Film / video clips Sample complaint/evaluation and recommendation sheet from industry.

METHODOLOGIES:


ASSESSMENT METHODS:

Hands-on Direct observation Practical demonstration Role-playing/ simulation



CORE COMPETENCIES


UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required to be able to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments





LO1. Prepare bakery products

LO2. Decorate and present bakery products

LO3. Store bakery products


LO1. PREPARE BAKERY PRODUCTS


1. Appropriate equipment are used according to required bakery products and standard operating procedures

2. Ingredients are selected, measured and weighed according to recipe requirements and established standards and procedures

3. Variety of bakery products are prepared according to standard mixing procedures/formulation/recipes and desired product characteristics

4. Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards

5. Required oven temperature is selected to bake goods in accordance with the desired characteristics, standards recipe and specifications and enterprise practices

CONTENTS:

Culinary and technical terms related to bakery products Baking equipment Specific baking ingredients and its substitution Applied mathematical operations Types, kinds and classification of bakery products Mixing procedures/formulation/recipes and desired product characteristics of

variety bakery products Baking techniques, appropriate conditions and enterprise requirements and

standards Temperature ranges in baking bakery products Occupational health and safety

CONDITIONS: Students/trainees must be provided with the following:

Personal Protective equipment Small hand tools Heavy duty equipments Pans and pots Measuring equipment Set of knives Calculator CD’s, VHS Hand-outs

METHODOLOGIES:

Lecture/discussion Demonstration/application Oral presentation

ASSESSMENT METHODS:


Oral questioning Written examination Observation Demonstration (Projects)


LO2. DECORATE AND PRESENT BAKERY PRODUCTS


1. Required and appropriate fillings and coating/icing, glazes and decorations for variety of bakery products are prepared in accordance with standard recipes, enterprise standards and/or customer preferences

2. Bakery products are filled and decorated as required and appropriate in accordance with standard recipes and/or enterprise standards and customer preferences

3. Bakery items are finished according to desired product characteristics4. Bakery products are presented according to standards and procedures

CONTENTS:

Regular and special fillings and coating/icing, glazes and decorations Decorative techniques and rules for garnishing The tools and materials in decorating, finishing and presenting Standards and procedures in decorating, finishing and presenting bakery

products OHS

CONDITIONS:


Spatula Parchment paper Piping bag Pastry brush pastry bag turntable serrated knife grater Seeds and nuts, fresh and preserved/crystallized fruits Ganache, fondants, flavored and colored sugar, butter creams Savory fillings, jellies and glazes

METHODOLOGIES:

Lecture/discussion Demonstration/application Oral Presentation

ASSESSMENT METHODS:

Oral questioning Written examination Observation Demonstration


LO3. STORE BAKERY PRODUCTS


1. Packaging materials are selected according to types, kinds and classification of bakery products

2. Shelf-life of baked products are determined according to established standards and procedures

3. Bakery products are stored according to established standards and procedures4. Appropriate packaging are selected for the preservation of product freshness and

eating characteristics

CONTENTS:

Different kinds of packaging materials to be used Shelf-life of bakery products Standards and procedures in storing bakery products Standards and procedures in packaging bakery products OHS

CONDITIONS:


Storage area Packaging and labeling materials Bakery products Containers Display cabinet Refrigerator

METHODOLOGIES:

Lecture/Discussion Demonstration/Application Actual Presentation

ASSESSMENT METHODS:

Oral questioning Written examination Direct observation Demonstration


UNIT OF COMPETENCY : PREPARE AND PRODUCE PASTRY PRODUCTS

MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required to be able to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments

NOMINAL DURATION : __hours




LO1. Prepare pastry products

LO2. Decorate and present pastry products

LO3. Store pastry products


LO1. PREPARE PASTRY PRODUCTS


1. Ingredients required are selected, measures and weighed according to recipe or production requirements and established standards and procedures

2. Variety of pastry products are prepared according to standard mixing procedures/formulation/recipes and desired product characteristics

3. Appropriate equipment are used according to required pastry products and standard operating procedures

4. Pastry products are baked according to techniques and appropriate conditions; and enterprise requirements and standards

5. Required oven temperature are selected to bake goods in accordance with the desired characteristics, standard recipe specifications and enterprise practices

CONTENTS:

Culinary and technical terms related to pastry products Baking equipment Ratio of ingredients required to produce a balance formula Correct proportion control, yields, weights and sizes for profitability Types, kinds and classification of pastry products Mixing procedures/formulation/recipes and desired product characteristics of

variety pastry products Baking techniques, appropriate conditions and enterprise requirements and

standards Temperature ranges in baking pastry products Occupational health and safety


Personal Protective Equipment Commercial mixers and attachments Cutting implements Scales, measures Bowls Ovens Molds, shapes and cutter Baking sheets and containers Various shapes and sizes of pans Calculator CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:


LO2. DECORATE AND PRESENT PASTRY PRODUCTS


1. Required and appropriate fillings and coating/icing, glazes and decorations are prepared for variety of pastry products according to standard recipes, enterprise standards and/or customer preferences

2. Pastry products are filled and decorated as required and appropriate in accordance with standard recipes and/or enterprise standards and customer preferences

3. Pastry products are finished according to desired product characteristics4. Baked pastry products are presented according to established standards and

procedures

CONTENTS:

Regular and special fillings and coating/icing, glazes and decorations Decorative techniques and rules for garnishing The tools and materials in decorating, finishing and presenting Standards and procedures in decorating, finishing and presenting pastry products OHS


Commercial mixers and attachments Cutting implements Scales, measures Pastry brush pastry bag Bowls ovens Baking sheets and containers Seeds and nuts, fresh and preserved/crystallized fruits Ganache, fondants, flavored and colored sugar, butter creams Savory fillings, jellies and glazes Tuile Flowers and leaves, herbs, biscuits Chocolate powder, icings

METHODOLOGIES:


ASSESSMENT METHODS:


LO3. STORE PASTRY PRODUCTS



1. Packaging materials are selected according to types, kinds and classification of pastry products

2. Shelf-life of baked pastry products are determined according to established standards and procedures

3. Pastry products are stored according to established standards and procedures4. Appropriate packaging are selected for the preservation of product freshness and

eating characteristics

CONTENTS:

Different kinds of packaging materials to be used Shelf-life of pastry products Standards and procedures in storing pastry products Standards and procedures in packaging pastry products OHS

CONDITIONS:


Storage area Packaging and labeling materials Bakery products Containers Display cabinet Refrigerator

METHODOLOGIES:

Lecture/Discussion Demonstration/Application Actual Presentation

ASSESSMENT METHODS:



UNIT OF COMPETENCY : PREPARE AND PRESENT GATEAUX, TORTES AND CAKES

MODULE TITLE : PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES

MODULE DESCRIPTOR : The module covers the skills and knowledge required by patissiers to produce, fill, decorate and present range of specialized sponges and cakes, where finish, decoratioin and presentation of high order is required.





LO1. Prepare sponge and cakes

LO2. Prepare and use fillings

LO3. Decorate cakes

LO4. Present cakes

LO5. Store cakes


LO1. PREPARE SPONGE AND CAKES


1. Ingredients are selected, measured and weighed according recipe requirements, enterprise practices and customer practices

2. Required oven temperature is selected to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices

3. Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics

4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures

5. Sponges and cakes are cooled according to established standards and procedures

CONTENTS:

Culinary terms related to sponge and cakes Main ingredients used for variety of sponge and cakes Specific temperature used for different types of sponge and cakes Classification of the different types of sponge and cakes Mixing methods used for variety of sponge and cakes Cooling temperature of sponge and cakes Required equipment and materials for sponge and cakes Recipe specifications, techniques and conditions and desired product

characteristics OHS

CONDITIONS:


Personal Protective equipment Bake ware Small hand tools Large equipment

METHODOLOGIES:

Lecture/discussion Demonstration/application Actual presentation

ASSESSMENT METHODS:



LO2. PREPARE AND USE FILLINGS


1. Fillings are identified according to what specific cake it is appropriate2. Filling are prepared and selected in accordance with required consistency and

appropriate flavors3. Slice or layer sponge and cakes are filled and assembled according to standard

recipe specifications, enterprise practice and customer preference4. Coatings and sidings are selected according to the product characteristics and

required recipe specifications

CONTENTS:

Identification of fillings appropriate in a specific cakes Identification of the required consistency and appropriate flavor of fillings Filling and assembling cakes according to the standard recipe specifications Classification of coatings and sidings based on the required recipe

specifications and product characteristics

CONDITIONS:


Personal Protective Equipment Spatulas, wooden spoons Whisks, beaters Graters, cutting implements Scales, measures Piping bags and attachments Cake and sponge tins and moulds Commercial mixers and attachments Ovens Creams, Mousse, Custard Fruits, fresh and crystallized, fruit purees Jams, nuts CD’s, VHS Hand-outs

METHODOLOGIES:

Lecture/discussion Demonstration/application Actual presentation

ASSESSMENT METHODS:



LO3. DECORATE CAKES


1. Sponge and cakes are decorated suited to the product and occasion and in the accordance with standard recipes and enterprise practices

2. Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences

CONTENTS:

Identification of specific decorations appropriate for sponge and cakes Identification of standard recipes of icings and decorations for sponge and cakes

CONDITIONS:


Decorative tools: Spatula Parchment paper Piping bag Pastry brush Pastry bag Turntable Serrated knife Grater Glazes, jellies, chocolates, fresh and preserved/crystallized fruits, fruit purees,

nuts, colored/flavored sugar, fondants , butter cream, boiled icings

METHODOLOGIES:

Lecture/Discussion Demonstration/Application Oral Presentation

ASSESSMENT METHODS:



LO4. PRESENT CAKES


1. Sponge and cakes are presented on accordance with customers expectations and established standards and procedures

2. Equipment are selected and used in accordance with service requirements3. Product freshness, appearances and eating qualities are maintained in

accordance with the established standards and procedures4. Cakes are marked or cut portion-controlled to minimize wastage and in

accordance with the enterprise specifications and customer preferences

CONTENTS:

Selection and usage of equipment in accordance with service requirements Identification of the product freshness, appearance, characteristics of prepared

cakes Cutting portion-controlled to minimize the wastage of cake

CONDITIONS:


Stands Packaging materials Decorative materials and equipment CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:

Oral questioning Written examination Observation Demonstration (Projects)


LO5. STORE CAKES


1. Cakes are stored in accordance with establishment’s standards and procedures2. Storage methods are identified in accordance with a product specifications and

established standards and procedures

CONTENTS:

Standards and procedures of storing cake products Storage methods for cakes OHS

CONDITIONS:


Cutting materials Packaging materials Refrigerator Airtight containers Display cabinets or temperature controlled cabinets CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:



UNIT OF COMPETENCY : PREPARE AND SERVE OTHER TYPES OF DESSERTS

MODULE TITLE : PREPARING AND SERVING OTHER TYPES OF DESSERTS

MODULE DESCRIPTOR : This module deals with knowledge, skills and attitude in preparing other types of desserts, and other various and specialized techniques of desserts presentation required by patissiers in hospitality enterprises





LO1. Prepare other types of desserts

LO2. Plan, prepare and conduct a dessert trolley presentation.

LO3. Store and package desserts


LO1. PREPARE OTHER TYPES OF DESSERTS


1. Ingredients are selected, measured and weighed according to recipe requirements, enterprise and customer preferences.

2. Required temperature is selected to prepare products in accordance with the desired characteristics, standard recipe specifications and enterprise practices.

3. Desserts are prepared according to recipe specifications and desired product characteristics

4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures

CONTENTS:

Varieties and characteristics of specialized cakes, both classical and contemporary and other types of desserts

Commodity knowledge, including quality indicators of specialized cakes and other types of desserts

Culinary terms related to specialized cakes and other types of desserts Portion control and yield Standard recipe specifications of specialized cakes and other types of desserts Standard Operating Procedures in preparing other types of desserts

CONDITIONS:


Commercial mixers and attachments Scales and Measuring Devices Piping bags and attachment Whisks, beaters, spatulas Cutting implements for nuts and fruits, graters Oven Cake and sponge tins and moulds Wooden spoons Bowl cutters

METHODOLOGIES:


ASSESSMENT METHODS:

Oral-recitation Written examination Observation Demonstration


LO2. PLAN, PREPARE AND CONDUCTS A DESSERT TROLLEY PRESENTATION


1. Dessert trolley services are planned and utilized according to available facilities equipment and customer/enterprise requirements.

2. Variety of desserts are prepared and arranged in accordance with enterprise standards and procedure.

CONTENTS:

Planning, preparing and presenting trolley services Arranging and preparing variety of desserts OHS

CONDITIONS:


Measuring Devices China ware Decorating materials Packaging materials Trolley

METHODOLOGIES:


ASSESSMENT METHODS:

Oral-recitation Written examination Observation Demostration


LO3. STORE AND PACKAGE DESSERTS


1. Desserts are stored in accordance with the required temperature and customer’s specifications

2. Desserts are packaged in accordance with established standards and procedures.

CONTENTS:

Temperature range in storing desserts Packaging design techniques Standards and procedures in storing and packaging desserts OHS

CONDITIONS:


Packaging materials Thermometer Display cabinets including temperature controlled cabinets Refrigerator Chillers Freezers China ware

METHODOLOGIES:

Lecture- discussion Demonstration Application Presentation

ASSESSMENT METHODS:

Hands-on Direct observation Practical demonstration


UNIT OF COMPETENCY : PREPARE AND DISPLAY PETITS FOURS

MODULE TITLE : PREPARING AND DISPLAYING PETITS FOURS

MODULE DESCRIPTOR : The module covers the knowledge, skills and attitude required to be able to prepare and display and service a wide range of petits fours including petits four glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality.

NOMINAL DURATION : 20 hours.




LO1. Prepare iced petits fours

LO2. Prepare fresh petits fours

LO3. Prepare marzipan petits fours

LO4. Prepare caramelized petits fours

LO5. Display petits fours

LO6. Store patits fours


LO1. PREPARE ICED PETITS FOURS


1. Sponges and bases are prepared, cut and assemble according to standard recipes and enterprise requirements and practices.

2. Fillings are prepared with the required flavors and consistency.3. Fondant icing is brought in accordance with the required temperature and

established standards operating procedures.4. Decorations are designed and used in accordance with the establishment

standards and procedure.

CONTENTS:

Characteristics of classical and contemporary petits fours Underlying principles in preparing petit fours Types and kinds of sponge and bases Different kinds of fillings Procedure in making fondant icing Decorations and designs OHS

CONDITIONS:


Personal Protective equipment Small hand tools Measuring equipment Set of knives Rolling Pin Decorative cutters Molder Pots and pans CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:



LO2. PREPARE FRESH PETITS FOURS


1. A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures.

2. Baked sweet paste are prepared and blended in accordance with established standards and procedures.

3. Fillings are prepared and used to the required flavors and consistency4. Garnishes, glazes and finished are used in accordance with the established

standards and procedures.

CONTENTS

Kinds of small choux paste Types of sweet paste and fillings Different garnishes, glazes and finishes Standards and operating procedures in preparing fresh petits fours OHS

CONDITIONS:


Personal Protective equipment Small hand tools Measuring equipment Bake wares Pot and pans Molder (tart) Pastry brusher Piping tube Pastry bag Set of knives Decorative cutters CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:



LO3. PREPARE MARZIPAN PETITS FOURS


1. Marzipan petits fours are flavored and shaped to the required specifications and enterprise standards

2. Coat marzipan fruits to preserve desired eating characteristics of and of required, soften with egg whites, pipe into shapes are seal/brown with applied heat according to enterprise practice.

CONTENTS:

flavor and shape specifications and enterprise standards of quality marzipan Standards and operating procedures in coating marzipan fruits OHS

CONDITIONS:


Personal Protective equipment Small hand tools Heavy duty equipments Pans and pots Measuring equipment Piping tube Set of knives Molder Rolling Pin Decorative cutters CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:



LO4. PREPARE CARAMELIZED PETITS FOURS


1. Fresh fruits/fruit segments are selected to caramelized petits fours in accordance with required specifications and enterprise standards

2. Petits fours are sandwiched with dried fruits or nuts or filled with flavored marzipan and coated with pale-amber colored caramel according to specifications and enterprise standards.

CONTENTS:

Specifications of fresh fruits needed to caramelized Specifications of dried fruits needed. Kinds of sugar to caramelized

CONDITIONS:


Personal Protective equipment Small hand tools Heavy duty equipments Pans and pots Measuring equipment Set of knives CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:



LO5. DISPLAY PETITS FOURS


1. Appropriate receptacles are selected and prepared for display of petits fours2. Petits fours are displayed creatively to enhance customer appeal.

CONTENTS:

Kinds and uses of receptacles for petits fours Tips on how to display petit fours Standards and procedures in displaying petits fours OHS

CONDITIONS:


Personal Protective equipment Small hand tools Display stands / flat forms Set of knives Decorative cutters CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:



LO6. STORE PETITS FOURS

ASSESSMENT CRITERION:

1. Petits fours are stored in required temperatures and conditions to maintain maximum eating qualities, appearance and freshness.

2. Petits fours are packaged in accordance with established standards and procedures

CONTENTS:

Tips on storing petits fours Temperature requirements in storing petits fours Standards and procedures in storing and packaging petits fours OHS

CONDITIONS:


Personal Protective equipment Display cabinets or temperature controlled cabinets Refrigerator Packaging materials CD’s, VHS Hand-outs

METHODOLOGIES:


ASSESSMENT METHODS:



What is Competency-Based Curriculum (CBC)

A competency-based curriculum is a framework or guide for the subsequent detailed development of competencies, associated methodologies, training and assessment resources.

The CBC specifies the outcomes which are consistent with the requirements of the workplace as agreed through the industry or community consultations.

CBC can be developed immediately when competency standards exist.

When competency standards do not exist, curriculum developers need to clearly define the learning outcomes to be attained. The standard of performance required must be appropriate to industry and occupational needs through the industry/enterprise or specified client group consultations.

These materials are available in both printed and electronic copies.

For more information please contact:Technical Education and Skills Development Authority (TESDA)Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial Office nearest you.

http://www.tesda.gov.ph/

Competency-based CurrCBCiculum Bread and Pa

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